Lauki ka Raita (Bottle Gourd Raita)

Right here’s a Raita recipe that makes use of a moderately completely different vegetable in it. Whilst you could also be loving your mint, cucumber and others made with frequent veggies, this variant made with bottle gourd is unquestionably going to woo you. Lauki Ka Raita is a simple, refreshing, savory condiment or aspect dish made with bottle gourd (lauki), curd (yogurt) and some spices. Also called ghiya raita, it’s cooling to the palate and might be served with Pulao, Biryani or any Indian meal.

About Lauki ka Raita

‘Lauki’ is the Hindi identify for ‘bottle gourd,’ also called ‘calabash’ or ‘opo squash’ in English. It is usually known as ‘ghiya’ in Hindi and ‘dudhi’ in Marathi and Gujarati. So, Lauki Ka Raita is also called ghiya raita.

This raita recipe is sort of unusual and never very talked-about, however it’s a conventional preparation normally made in Punjabi households. The model I’m sharing here’s a household recipe.

In Indian delicacies, raita is a yogurt-based condiment to which greens, fruits, spices, and herbs are added. Raitas might be savory or candy.

The savory variations style gentle and tangy, and pair splendidly with spicy or spiced dishes like biryani, pulao, Kabab, or curries.

This Lauki Ka Raita isn’t any exception. It additionally goes nicely with easy meals like dal-rice or a chapati-sabzi mixture.

Bottle gourd is a watery and cooling vegetable, making it a perfect selection for summer time. It’s wealthy in vitamins and minerals, and straightforward to digest. So, any recipe made with lauki is wholesome; particularly should you steam, simmer, or sauté it as a substitute of deep frying.

The same old spices and seasonings added to Lauki Ka Raita embrace chopped inexperienced chilies, roasted cumin powder, garam masala, and both black salt or common salt.

Actually, actually easy recipe, isn’t it? All you must do is cook dinner the lauki first after which combine it with the curd and different elements.

Listed below are just a few lesser-known raita recipes you might prefer to strive:
Makhana Raita | Aloo Raita | Carrot Raita | Palak Raita

Step-by-Step Information

The best way to make Lauki Ka Raita

Cook dinner Bottle Gourd

1. Rinse, peel and shred or grate 100 to 125 grams bottle gourd (lauki or ghiya).

You’ll need about ¾ to 1 cup grated lauki. You possibly can grate or shred with a meals processor or a field grater.

Word: All the time style a small piece of lauki earlier than grating. If it tastes bitter, don’t use it; bitter lauki might be dangerous.

2. Now, take the grated lauki in a pan. Add 1 to 1.25 cups water.

3. Combine very nicely and preserve the pan on stovetop.

4. Add ⅛ teaspoon salt.

5. Simmer and cook dinner on medium-low warmth uncovered for about 10 to 12 minutes or till the grated lauki softens and is cooked utterly.

I’ve cooked the lauki in a pan, however you may steam or cook dinner it in a stovetop strain cooker or Prompt Pot.

• Cooking in stovetop strain cooker: Add 1 cup water, salt and grated lauki in a 2-liter stovetop strain cooker. Strain cook dinner on medium warmth for five minutes. When the strain falls down naturally, then solely open the lid.
• Cooking in Prompt Pot: Take the grated lauki, salt and 1 cup water within the metal insert of the IP. Strain cook dinner for 3 minutes on excessive strain. Do a fast strain launch after 2 to three minutes.

Pressure Cooked Lauki

6. Whether or not you cook dinner the lauki in a pan, stovetop strain cooker or Prompt Pot, you must pressure it later.

Pressure utilizing a juice strainer or sieve. Gather the strained water in a bowl.

7. Press with a spoon so that every one the water is extracted.

You too can press the cooked lauki in your palms after it turns heat or cools. Use the strained water so as to add to dal (lentils), vegetable recipes, roti or bread dough.

Tip: For a fast cooling methodology, add the cooked lauki to a bowl of chilly water. Then, pressure and squeeze them.

Make Lauki Ka Raita

8. Whisk 1 cup contemporary chilled curd till clean in a bowl.

You need to use packaged curd however be certain it isn’t too bitter.

9. Add the cooked lauki and ½ to 1 teaspoon finely chopped inexperienced chilies or serrano peppers.

You possibly can add ¼ to ½ teaspoon crimson chili powder, as a substitute of inexperienced chilies.

10. Mix nicely.

11. Add ½ teaspoon roasted cumin powder, a pinch of garam masala powder (elective) and black salt. Combine very nicely.

Substitute black salt with edible and meals grade rock salt or common white salt.

12. Serve Lauki Ka Raita instantly or refrigerate and serve later inside a few hours.

You possibly can garnish with coriander leaves or mint leaves, earlier than serving.

Serving & Storage Recommendations

Under are some methods that you may serve this Lauki Ka Raita and luxuriate in its flavors:

• Rice recipes: A traditional solution to serve this raita is with Pulao, Veg Biryani or a Ghee Rice.
• Lentils: Ghiya raita additionally pairs properly with a aspect of Dal Tadka, Masoor Dal, Moong Dal or Dal Fry with some roti or steamed rice.
• Greens: You possibly can even serve it as a dipping sauce with vegetable crudités and snacks like pakoda or Aloo Tikki. As a aspect dish, it tastes nice with any North Indian vegetable dish or curry.
• Paratha: Any stuffed paratha like Aloo Paratha, Gobi Paratha or Mooli Paratha tastes good with this ghiya raita.
• Storage: Refrigerate the leftovers in a lined container just for a day. Lauki Ka Raita tastes greatest when freshly served.

Professional Suggestions

1. Bottle gourd (lauki): Use tender lauki when making this ghiya raita recipe. All the time style the lauki earlier than you utilize it. If it tastes bitter, then throw it away.
2. Cooking bottle gourd: Generally you might get bottle gourd that takes longer time to cook dinner. On this situation, merely cook dinner the lauki for some extra time. Additionally, you may cook dinner the bottle gourd in a stovetop strain cooker, pan or Prompt Pot.
3. Curd (yogurt): I at all times recommend utilizing home made Curd for any raita recipe. If utilizing packaged curd, then you should use entire milk, toned milk or low-fat curd. However be sure that the curd will not be bitter. You too can embrace Greek yogurt or Hung Curd for this raita recipe.
4. Spices: The spices added to this recipe are roasted cumin powder which provides an earthy, nutty taste. For some pungency, I add inexperienced chilies. You possibly can skip these, if making for small children. Instead of inexperienced chilies, you may add crimson chili powder or cayenne pepper too. I additionally add garam masala powder, however you may omit it.
5. Herbs: It is a household recipe and I’ve stayed true to it. We don’t add any herbs like coriander leaves (cilantro) or mint. I’ve solely added contemporary coriander as garnish for plating functions. However be happy so as to add them, should you like.
6. Seasoning: You possibly can both use black salt, rock salt or common white salt to season this raita.

FAQs

Widespread Raita Variants To Attempt!

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Lauki ka Raita recipe from the archives was first printed on April 2015.